Data acquisition equipment SdBru

Sterilization by direct application of moist heat to food packaged in hermetically sealed containers is one of the most important and effective methods for the preservation of perishable foods, as it eliminates pathogenic microorganisms that represent a real danger to the consumer and destroys those that would alter the food under the intended conditions of storage and distribution.

In sterilized and pasteurized foods, heat treatments must be adequately controlled to exceed the lethality limits for these microorganisms, so that food safety and commercial sterility can be guaranteed. This is possible by applying a risk management system based on the Hazard Analysis and Critical Control Points methodology in compliance with article 5 of Regulation 852/2004 on the hygiene of foodstuffs (L 226/3 - 25/06/2004), an essential requirement within the health and hygiene regulations of any country and food safety management standards such as BRC and IFS.

Therefore it is vital to highlight the enormous importance of having the right equipment and in the right conditions, to achieve a perfect execution, reproducibility and control of thermal processes. Teinco S.L. stands out for its excellence in controlling and reproducing a thermal process, maintaining the perfect balance between these factors based on a design and performance resulting from more than 25 years of experience in automation, validation and instrumentation of retorts.